Italian russian salad recipe - insalata russa
Recipe by Rosa Lanzillotti
8 small to medium-sized potatoes
4 small to medium-sized carrots
4 small to medium-sized zucchini
4 small to medium-sized ribs celery
2 small to medium-sized bell peppers, of contrasting colors
A handful of string beans
A handful of freshly shelled peas
Several cloves
Vinegar, salt, and a little sugar
2 cups of mayonnaise (home made or store-bought, but of good quality)
1/4 pound canned tuna, well drained and finely chopped (optional)
Salt and pepper to taste
A tomato, blanched, peeled, seeded, and cut into eighths (as garnish)
Finely chopped parsley (as garnish)
A handful of small pitted olives (as garnish)
Prep. Time → 30 min
Cook Time → 30 min
1. Peel the vegetables that require it, wash them all, and dice them. Boil them separately in salted water to just cover (you'll need several saucepans) until cooked but still firm -- don't let them soften! -- seasoning the water in the pots you use to boil the zucchini and the string beans with 3-4 cloves, a goodly splash of vinegar, and a heaping tablespoon of sugar to give them a slightly sweet-and-sour taste.
2. Drain them and let them cool.
3. If you are making the mayonnaise, do so. Otherwise, open your jar. You can, if you want, flavor the mayonnaise with the canned tuna but it's not a requirement.
4. When the vegetables have cooled, mix them thoroughly and shape them into a mound on a serving dish. Garnish them with the tomatoes and olives, and dust with the parsley, check seasoning, and chill briefly before serving.
5. Russian salad invites improvisation. Don't feel you must use all the ingredients
above, and you could also include:
6. Several pickles, rinsed and diced (mixed into the salad)
Salted capers, well rinsed (mixed into the salad)
Hard-boiled eggs, peeled and quartered (laid over the salad, as a garnish)
appetizers August 30, 2013 18:19
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